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The Washington Post

Party Mix

Party Mix 18.000

James M. Thresher for The Washington Post

Real Entertaining Nov 22, 2009

This recipe is adapted from the recipe on the box of Chex cereals. It makes what seems like a lot but isn't. To make an easy job of baking the batch all at once, fashion large baking sheet using two 18 1/4-inch-by-15 3/4-inch disposable oven rack liners. Crimp the corners on each liner to make a 3/4-inch-deep sheet.

We've taken the unorthodox step of mixing everything in a clean plastic trash bag, because it is large enough and handy for combining ingredients.

Make Ahead: The party mix can be baked and cooled up to 2 days in advance; store in airtight containers.


Servings: 18 cups
Ingredients
  • 10 cups Crispix cereal
  • 2 cups Wheat Chex
  • 2 cups (4 ounces) pecan halves
  • 3 cups Cheez-Its
  • 2 cups mini-pretzels or pretzel snaps
  • 1/4 cup Worcestershire sauce
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted and slightly cooled
  • 2 teaspoons seasoned salt, preferably Lawry's

Directions

Position oven racks in the lower third and upper third of the oven; preheat to 250 degrees. Have 2 large rimmed baking sheets or roasting pans at hand.

Combine the cereals, pecans, Cheez-Its and pretzels in a clean, kitchen-size plastic trash can liner. To make tossing the ingredients together easier and less messy, bunch together the sides of the liner with both hands to create handles and use them to shake the ingredients.

Add the Worcestershire sauce and then the butter to the mix in the bag, then sprinkle with the seasoned salt. Shake the contents of the bag gently, rolling from one side to the other until everything is coated evenly.

Divide the mix between the 2 baking sheets or roasting pans, spreading it in as flat a layer as possible. Bake for 1 hour, stirring the mix and rotating the pans front to back and top to bottom between the racks every 15 minutes. The mix will have browned lightly and should be crisp, not soggy.

Cool completely before storing or serving.


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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1-cup serving: 221


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 5g 25%

Cholesterol: 17mg 6%

Sodium: 525mg 22%

Total Carbohydrates: 29g 10%

Dietary Fiber: 1g 4%

Sugar: 3g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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